Vanilla Protein Beetroot Brownies with Buttercream

Vanilla Protein Beetroot Brownies with Buttercream
Makes 16 slices

Beetroot Brownies
1 can (15 oz) of Organic Beets, in water (drain and reserve the pink water)
1/2 C rice milk (or plant milk of choice)
1/2 C coconut oil (melted)
1 Flax Egg
1/4 tsp pink salt
1/2 C all purpose flour
1 C unsweetened cocoa
1 C coconut sugar
2 tsp baking powder
1 scoop of Vivo Life Madagascan Vanilla Protein Powder (use Rabbitfood10 to receive a discount on Vivo Life products!)

Pink Fluffy Buttercream
1 C earth balance butter or vegan butter of choice
1 1/2 C vegan confectionary sugar
1 Tbs Vanilla
1 Tbs reserved pink water for coloring

1. Preheat 350 degrees F. Create your Flax egg by mixing 1 Tbs flaxseed and 3 Tbs of water, set to the side to thicken. Grab a high speed blender like a Vitamix for the next part.

2. When your flax egg is ready add it to your blender along with the Beets, coconut sugar, plant milk, 1 scoop of Vivo Life Madagascan Vanilla Protein Powder, pink salt, and melted coconut oil. Blend until smooth then set mixture to the side.

3. In a separate bowl add the flour, cocoa and baking powder. Give a quick whisk and then add the wet ingredients form the blender over top. Stir until smooth batter forms.

4. Pour into a 8x8 inch pre oiled baking tin and bake for 35 minutes (maybe a little longer depending on your oven) They will seem gooey and that is okay.

5. Remove from the oven and allow them to cool for an additional 30 minutes, it is winter by me so I placed mine outside in the cold.

6. Prepare your buttercream in the meantime. Using a Kitchenaid mixer or a bowl and a hand mixer, add the powdered sugar, vegan butter, reserved pink water and vanilla extract to the bowl and starting at slow speed, gradually increase speed until thick and smooth. If you would like this to be less buttery, add an additional 1/2 C confectionary sugar.